Name: Roasted Carrots and Green Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/2 pound carrots, cut into think planks; 1/2 pound green beans, washed and trimmed; 1-2 Tablespoons cooking oil (I use avocado or olive oil); 1/2 teaspoon garlic powder; 1/4 teaspoon dried thyme; 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/8 teaspoon fresh ground black pepper

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These roasted carrots and green beans are healthy, delicious, and super easy to make. They are a simple, wholesome side dish where fresh vegetables are tossed with olive oil and seasoning, then roasted until tender with lightly caramelized edges. Bright, flavorful, and naturally sweet, they’re an easy way to add color and nutrition to any meal.

Why You’ll Love This Recipe

Healthy: This light veggie-packed side dish is full of nutrients. It’s an excellent option for those who are vegetarian, gluten-free, dairy-free, or low-carb.
Quick and easy: This simple Roasted Carrots and Green Beans recipe is perfect for busy weeknights or holiday get togethers. It comes together with just 5 minutes of prep time, and then you can sit back and let the oven do the work. And it uses only 5 ingredients!

Ingredients

Carrots: I use whole carrots but any variety would work. Look for brightly colored, firm carrots free from wrinkles and dark lines. I do like to wash and peel my carrots. If using baby or petite carrots, you can roast them whole or halve them for a softer texture.

Green beans: Fresh green beans work best for this recipe. You’ll want to look for those that are vibrant green in color and free from blemishes. You can buy pre-trimmed green beans to cut down on prep time.

Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor. It’s also healthier for you than vegetable oil.

Garlic powder: Fresh garlic cloves can burn quickly so I like to use garlic powder for roasting. You still get all the delicious flavor and the vegetables will be evenly coated in flavor.

Thyme: Herbs add great depth to this simple side dish. Thyme has a lightly sweet and peppery flavor that works amazingly well in roasting recipes. It has a mild taste that won’t overpower the freshness of the vegetables.

Oregano: Has a slightly bitter taste that balances the natural sweetness of the roasted vegetables.

Substitutions & Variations

Using frozen vegetables: Add them directly to the baking sheet. There’s no need to let them thaw! Sprinkle them with oil and herbs. You may need to add an extra 3-5 minutes to the baking time. Be sure to keep an eye on them as they cook and adjust as needed.

This recipe uses dried herbs. If using fresh herbs, double the amount. Replace the dried thyme and oregano with your choice of herbs. Spice blends like za’atar, Italian, taco, or curry seasoning would be delicious.

Add more vegetables to this side dish to make it a more filling meal. Asparagus, zucchini, cauliflower, potato, and mushroom all work great.

Get creative with flavor. Adding a drizzle of honey, maple, or balsamic vinegar or glaze can completely change the taste of this dish. Or sprinkle grated Parmesan cheese over the top for a savory finish.

Recipe from Jessic Kwon at balancewithjess.com